Here’s a hearty, chili and cornbread recipe you can use any day of the week. The chili is very versatile, allowing you to sub ingredients without really altering the taste or end product too much. The cornbread we make is delicious and pairs so well with the chili (or on its own).
We added a couple different kinds of peppers to the mix so we would recommend adding what ever kinds of vegetables you like. If you like hot (spicy) chili then you could add some serrano or jalapeno peppers to give it a lot more heat. If you don’t like any heat, half the amount of chili powder.
Another good option to try (if you like cheese) is to put a layer of it in between the cornbread and chili so every piece you cut will have some!
Give these recipes a try and tell us what you think!
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Ingredients:
Chili:
1 lb beef or turkey (we used 90/10)
1 yellow onion
1 red bell pepper
1 poblano pepper
3 cloves of garlic minced
2 Tbsp chili powder
2 Tbsp cumin
1 tsp smoked paprika
salt to taste
1 8oz can tomato sauce
1 8oz can diced tomatoes
Cornbread:
1.5 cups cornmeal
1.5 cup all-purpose flour
1.5-1.75 cup milk (any kind)
1/4 cup honey
1/4 cup oil
1 egg
1 tsp salt